Collection: Europa

The Europa range at Hospitality Connect covers deck ovens, wood fire ovens, convection ovens and rotary rack ovens, including compact models and Fornitalia equipment. They are aimed at bakeries, pizzerias and production kitchens.

A deck oven bakes directly on a heated stone or steel deck, so the base of the product cooks by conduction. That is what gives pizza and artisan bread a crisp, well-coloured base that a rack oven alone does not produce.

A rotary rack oven turns a full trolley of trays through the baking chamber so every tray sees the same heat. Bakeries use them to bake large batches evenly in one load rather than rotating trays by hand.

A deck oven heats the product from a solid deck underneath, which builds the base. A convection oven circulates hot air around the chamber, giving even colour across multiple trays. Many bakeries run both for different products.

A wood fire oven needs a flue designed for solid fuel, somewhere to store dry timber, and floor structure able to carry the weight of the oven. Confirm ventilation and floor loading with your builder before ordering.